Maple Pecan Muffins

Recipe Ingredients

1/2 cup	31g / 1.1oz	Whole-wheat pastry flour - see * Note
1 cup	62g / 2.2oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2		Eggs
1/4 cup	59ml	Oil
1 teaspoon	5ml	Vanilla extract
1/4 cup	59ml	Plain low-fat yogurt
1/2 cup	118ml	Regular or low-fat milk
1/2 cup	164g / 5.8oz	Maple syrup
1/2 cup	73g / 2.6oz	Coarsely-chopped pecans

Recipe Instructions

* Note: If you'd like, omit the whole-wheat flour and use 1 1/2 cups all-purpose flour.

Heat the oven to 375 degrees. Grease 1 (12-cup) or 2 (6-cup) muffin tins.

Sift together the whole-wheat and all-purpose flours, the baking powder, baking soda and salt.

In another bowl, beat together the eggs, oil, vanilla, yogurt, milk and maple syrup. Quickly combine the dry and wet ingredients, and fold in the pecans. Spoon the batter into the muffin cups, filling them 2/3 full.

Bake the muffins until brown and firm, 20 to 25 minutes. Remove them from the oven and allow the muffins to cool in the tins for 5 or 10 minutes before removing and cooling on a rack. Serve these sweet muffins with tea or on a brunch buffet.

This recipe yields 12 muffins.

Each muffin: 189 calories; 194 mg sodium; 36 mg cholesterol; 10 grams fat; 1 gram saturated fat; 23 grams carbohydrates; 4 grams protein; 0.90 gram fiber.

Source:
The Los Angeles Times, 11-21-2001

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